| Magnetic Resonance in Food Science: Latest Developments Contributor(s): Belton, Peter S. (Editor), Gil, A. M. (Editor), Webb, G. A. (Editor) |
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ISBN: 0854048863 ISBN-13: 9780854048861 Publisher: Royal Society of Chemistry OUR PRICE: $119.70 Product Type: Hardcover - Other Formats Published: March 2003 |
| Additional Information |
| BISAC Categories: - Technology & Engineering | Food Science - General - Science | Applied Sciences - Science | Chemistry - Analytic |
| Dewey: 664.07 |
| Series: Special Publication |
| Physical Information: 0.8" H x 6.1" W x 9.2" (1.20 lbs) 282 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: The term magnetic resonance covers a wide range of techniques, spectroscopy, relaxation and imaging. In turn, these areas are evolving and leading to various new applications of NMR and ESR in food science and nutrition. From assessment of meat quality, through to a study of beer components and the effect of microwaves on potato texture, Magnetic Resonance in Food Science: Latest Developments provides an account of the state of the art in this lively area. Coverage includes: recent developments in magnetic resonance; human aspects of food; structure and dynamics in food; and food quality control. With contributions from international experts, this book is essential reading for academics and industrialists in food science. It is the latest in a series of titles in this area published by the RSC. |